Green garlic, asparagus, and peas brighten this classic Thai street dish with springtime flavors. Out of season, you can substitute scallions for the green garlic. Get the recipe for Springy Pad Thai with Green Garlic, Asparagus, and Peas »

Thai Green Papaya Salad (Som Tum)

You can buy the green curry paste to make this Thai classic at any Asian market, but it’s so easy to make, and the results are so fragrant and flavorful that it’s more than worth making from scratch. Get the recipe for Green Chicken Curry »

While prepping the greens for this northern Thai dip takes more than a day, most of the time is hands off, and the results are so worth the effort. Reprinted from The Food of Northern Thailand. Get the recipe for Preserved Yu Choy Green Dip (Nam Phrik Nam Phak)

It’s worth investing in a traditional steamer pot to make this staple of northern Thai cuisine.

Get the recipe for Thai Pomelo and Crab Paste Salad (Tam Som Oh) »

Thai Pounded Jackfruit Salad (Tam Khanun)

In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. Get the Thai Minced Pork Salad (Laab) recipe »

For the best results when you’re making this sweet and spicy dish, ask the counterperson at your local Chinese market to cut the roasted duck into pieces. We recommend using the Mae Ploy brand of canned coconut milk; its high fat content makes for a rich and luxurious curry. Get the recipe for Thai Red Curry with Roasted Duck »

Toss cashews and peanuts in caramelized sugar, fish sauce, garlic, and chile for a powerful, can’t-stop-eating bar snack. Add the lime, shallot, and basil right before serving so the nuts stay crispy. Get the recipe for Spicy Cashew-Peanuts »

Stir-Fried Chicken With Cashew Nuts

Light, tangy, and cooked with a modest amount of heat and any available seafood and fresh vegetables, kaeng som is an elemental and satisfying dish, and this curry from Pok Pok’s Andy Ricker is an easy recipe to master. Learn to make the shrimp-enriched broth, which leads with tart, pungent flavors but also delivers measured amounts of sweetness, salt, and spice, and you’ll begin to understand the balance in Thai cooking. Get the recipe for Sour Curry Soup with Shrimp »

Often used in southeast Asian curries and Indian rice dishes, pandan leaf lends a subtly exotic savory note to this coconut ice cream.

Sweet pomelo pairs beautifully with chiles, peanuts, and mint in this recipe for a classic Thai salad from Talde in Brooklyn, New York. Get the recipe for Thai Pomelo Salad (Dtam Som Oo) »

This grilled squid dish, covered in a tangy sauce and topped with peanuts and cilantro, is a Thai roadside treat. Get the recipe for Thai Charred Squid (Pla Muek Yang) »

“Combining a mild fish like cod with store-bought curry paste, cilantro, and kaffir lime makes for an incredibly flavorful patty, and serving it with a simple topping of thinly sliced cucumbers, red onion, and cilantro tossed with nuoc cham (a classic Vietnamese dipping sauce made from garlic, chile, sugar, fish sauce, and lime) is my ideal summer meal.” —Farideh Sadeghin, Test Kitchen Director Get the recipe for the Thai Fish Burger »

This spicy, delicious Thai noodle soup is enhanced with a touch of crimson pig’s blood. Get the recipe for Thai Boat Noodle Soup (Kuaytiaw Reua) »

Get the recipe for Thai Black Sticky Rice Pudding with Coconut Cream »

Get the recipe for Thai Steamed Coconut-Pandan Cake (Khanom Chan) »

Pandan, the aromatic leaves of a perennial grass, are wrapped around chunks of coconut-milk-marinated chicken, steamed, and finally deep-fried in this sweet-savory Thai recipe. Steaming the chicken in pandan leaves imparts a floral fragrance, while deep-frying caramelizes the sugary marinade and browns the leaves, imbuing the meat with a nutty flavor. See the recipe for Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) »

An easy Thai chile sauce. Use it as a dipping sauce for wings or as a dressing in this sardine and lemongrass salad. Get the recipe for Thai Sweet Chile Sauce »